Grilled Skewered Sea Scallops

"This has everything going for it - it's low-calorie, it's fast, and it's delicious. The scallops need to marinate about 30 minutes, which gives you time to rustle up a nice rice pilaf and salad to accompany it. Then throw on the grill and dinner is served!"
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Ready In:




  • Whisk lime juice, oil, garlic, cumin, chili powder, salt, and cayenne together in small bowl.
  • Thread scallops and tomatoes alternately on 4 skewers.
  • Place on platter and drizzle with marinade.
  • Cover and refrigerate, basting once with marinade, about 30 minutes.
  • Prepare charcoal for grilling or heat broiler.
  • Grill or broil skewers, basting with marinade but not turning, just until scallops are cooked through, 5-7 minutes.
  • Place lime wedge on each skewer and serve.

Questions & Replies

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  1. Followed this exactly, but the scallops seemed very bland to us. Disappointed. I'm sure with some tweaking it may be better
  2. Easy and very tasty -- great flavor that we both enjoyed. I marinated the scallops in a baggie and skipped the skewers (grilled on foil). Served with roasted yellow and zucchini squash.
  3. Because my husband has a bad reaction to cumin, I substituted paprika; another sweet spice. It was wonderful. Sometime when he is out of town, I'm going to make it with cumin! Oh, and adding whole mushrooms to the skewers is good, too!
  4. I was looking for a recipe that would please both myself and my husbands tastes. He ADORES scallops and since we are trying to watch what we eat this was just PERFECT. The marinade was the best part, we plan to use it in dishes in the future. Thank you SO much for a *fabulous* meal.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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